Slow Cooker Greek Lemon Oregano Chicken

Ingredients

• •2½ lb chicken thighs, boneless and skinless
• •1½ lb baby potatoes, halved
• •⅓ cup lemon juice
• •2 tbsp olive oil
• •4 cloves garlic, minced
• •2 tsp dried oregano
• •1 tsp kosher salt
• •½ tsp black pepper
• •½ cup chicken broth
• •½ cup feta cheese, crumbled
• •½ cup parsley, chopped

Directions

1. 1Arrange potatoes in the slow cooker and place chicken thighs over them.
2. 2Whisk lemon juice, olive oil, garlic, oregano, salt, pepper, and broth.
3. 3Pour the lemon mixture over the chicken and potatoes.
4. 4Cover and cook on LOW for 5–6 hours, until the potatoes are tender.
5. 5Transfer chicken and potatoes to a platter and spoon some cooking juices over top.
6. 6Finish with feta and parsley before serving.

💡 For browned edges, broil the cooked chicken and potatoes for 3–4 minutes before adding feta.

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